first tried this banoffee (banana toffee) pie for a 11pax homecooked lunch yesterday on 15.10.2014.
even though the guys walloped the whole cake, a few including me felt it was kind of sweet though ok to eat. anyway i made another one today with 1/2 the caramel (from 1/4can of condensed milk) & 50% more bananas, & it was an excellent very well balanced cake.
i saw a video recipe here.
it was something which i thought i could make w/o much difficulty, and it was quite a revelation for me that you could produce toffee (or more correctly caramel) by heating a can of condensed milk in boiling water for 3hrs. 🙂
see here difference between toffee & caramel.
anyway as shown in the video it was an easy to do recipe-
i heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. i open the can when cool & emptied the caramel into a container.
then i made the biscuit base using digestive biscuits (7biscuits 105g) & 60g melted butter in a 8in (20cm) spring-form cake tin & placed in the fridge.
then i whipped 200ml whipping cream, and added 1/2 tsp sugar & whipped till stiff peaks.
i cut 3 large bananas into thin slices & added 2tbsp (30ml) lemon juice to keep it from browning (oxidation). then i spreaded 1/4 the caramel over the biscuit base, and arranged the bananas in 2 rows over the caramel. then i topped with the whipped cream & added the dark chocolate shavings.
then placed the cake in the fridge overnight.
overall, the combination of flavours from the biscuit base, thin layer of caramel, more bananas & layer of (mostly) unsweetened whipped cream with chocolate shavings was really quite good.
for my family, probably my friends too, the ranking among my cakes would be tiramisu no.1, tofu cheese cake no. 2 & chocolate lave cake or banoffee no.3 (for me, its tofu cheese cake no.1).
- can of (carnation) condensed milk (400g) – use 1/4 (100g)
- 7 digestive biscuits (105g)
- 60g melted butter
- 3 large bananas cut into thin slices
- 200ml whipping cream
- dark chocolate shavings
- 2 tbsp lemon juice
- 1/2 tsp sugar to add to whip cream
- heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. open can when cooled & empty caramel into a container.
- make biscuit base using digestive biscuits & melted butter in a 8in (20cm) spring-form cake tin & place in fridge.
- whip 200ml whipping cream. add 1/2 tsp sugar & whip till stiff peaks.
- cut 3 large bananas into thin slices & add 2tbsp lemon juice to keep it from browning (oxidation).
- spread 1/4 the caramel over the biscuit base, and arrange the bananas in 2 rows over the caramel. then top with the whipped cream & dark chocolate shavings.
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